Name: Chipotle Roast Chicken Tacos
Yield: 4 Servings
Ingredients: 1/4 cup (1/2 stick) butter, softened; 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs; 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs; 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs; 4 teaspoons minced canned chipotle chiles in adobo; 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet; 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved; 2 large onions, each cut into 8 wedges through root end, leaving root ends intact; 12 garlic cloves, peeled; 1 cup (or more) low-salt chicken broth; 1/4 cup dry white wine; 8 warm corn tortillas; 1 avocado, halved, pitted, peeled, thinly sliced

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